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Sautéed Shiitake Mushrooms and Spinach


1 tablespoon sesame seeds
2 green garlic, minced
1/4 cup scallion, chopped
3 tablespoons Braggs Liquid Aminos
1 tablespoon toasted sesame oil
1 teaspoon red pepper flakes
1/2 teaspoon sugar
2 tablespoons olive oil
4 cups shitake mushrooms, stems removed and sliced
4 cups loosely packed spinach leaves, chopped


  1. Toast sesame seeds in a dry skillet until golden brown, watch closely. Remove the toasted sesame seeds and use a heavy knife to crush them into smaller pieces.
  2. In a bowl, whisk together the crushed sesame seeds with the garlic, scallions, Braggs, sesame oil, red pepper flakes and sugar. Set aside.
  3. Add 2 tablespoons of olive oil to a saucepan over medium heat. Add the shitake mushrooms and sauté 5 to 7 minutes, until golden brown, then add the spinach.
  4. Pour the sauce over the mushrooms and spinach and sauté an additional 5 minutes.